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April 15, 2014

Slow cooker "armadillo" beef brisket recipe

Get your slow cooker on for this "armadillo" beef brisket (The Perfect Pantry). #slowcooker #crockpot #beef

Last year when I visited Austin, my husband Ted and I stumbled into Tears of Joy, the hottest little hot sauce shop in Texas. If there's a fiery sauce or spice made anywhere in Texas, or beyond, this store in the heart of the East Sixth Street music district is sure to have it. I shipped home a carton of dry spices and hot sauces, and my eyes have been crying tears of joy ever since. Named for the Texas state mascot, the Armadillo Rub, a deeply flavorful and not-too-too-spicy blend based on smoky ancho chile powder, inspired this slow cooker brisket recipe. Slow cooking tenderizes the meat, and the ancho gives it a bit of the flavor of a traditional smoked brisket. I like to serve it with corn and black bean salad with sweet lime dressing, for a real taste of the Southwest.

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April 13, 2014

The Perfect Pantry's favorite cookies (to help you get through tax day)

Favorite cookies (to help you finish your taxes)! #cookies

Chocolate, sugar, butter, and more chocolate. I don't know about you, but on the upcoming and incredibly stressful day when everyone in America has to file their annual income tax forms, I don't want to go it alone. I want a plate of cookies by my side. Bake some today, and you'll be ready for whatever April 15 brings.

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April 12, 2014

The Pantry Quiz #82

Currypowder

True or False?

Garam masala is another name for the Madras curry powder we buy in tins at the grocery store, and the two can be used interchangeably.

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April 10, 2014

Beef barley soup recipe (pressure cooker or stove top)

Beef barley soup, made easy in the pressure cooker (or on the stove stop). #soup

Here in Rhode Island, the calendar says Spring, but the thermometer says Not Yet. I drive around looking for places where green might be peeking through, but until a few days ago, lingering patches of ice suppressed most of the crocuses, daffodils and fiddlehead ferns. The rainy, raw weather of early April puts me in the mood for soups like this traditional beef barley. I'm having a lot of fun learning how to use my first-ever electric pressure cooker, which is my new preferred method for making this soup, though I've included directions for making it on the stove. In the pressure cooker, the small chunks of beef and barley cook to perfect tenderness in just ten minutes at high pressure. Thick and chewy beef barley soup, a standard in New York delicatessens, has been a favorite of mine since childhood. This version is better than any you'll find in a deli. I promise.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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